Broiler



(No Model.)

A. PILLAULT.

BROILBR. No. 326,328.

N. PETERS, PhnKo-Lilhngnpher. Wflshingion. D. C.

UNITED STATES ADOLPHE PILLAULT, OF CLEVELAND, OHIO.

' BROI LER.

SPECIFICATION forming part of Letters Patent No. 326,328, datedSeptember 15, 1885.

Application filed August 26, 1884.

T 0 all whom it may concern:

Beit known that I, ADOLPHE PILLAULT, of Oleveland,in the county ofOuyahoga and State of Ohio, have invented certain new and usefulImprovements in Broilers; and I do hereby declare the following tobeafull, clear, and exact description of the invention, such as willenable others skilled in the art to which it pertains to make and usethe same.

My invention relates to improvements in broilers, the object being toprovide lateral openings from the fire-box for the draft,to the end thatthe smoke and odors from the fire do not come in contact with the meat.

A further object is to provide a bake-oven above the broiling apparatus,and so arranged that the oven is heated by what would otherwisebe wasteheat from the broiler.

With these objects in view my invention consists in certain features ofconstruction and in combination of parts hereinafter described, andpointed out in the claims.

In the accompanying drawings, Figure 1 is a front view in elevation ofmy improved apparatus. Fig. 2 is a view in perspective of the same withthe 'two parts slightly separated. Fig. 3 is a side elevation insection. Fig. 4is a front elevation in section. Fig. 5 is a view inperspective of the grates. Fig. 6 is a view in perspective of thebroiler proper.

The apparatus is preferably made mostly of sheet-iron and in two parts,as shown in Fig. 2, so that it is quite light and portable, and iseasily cleaned and repaired. As shown, there is an outer wall or casing,A, and an inner wall, A, that are separated some distance, leaving anair-space, a, between, except in front, where there is but the onecasing A.

O is the oven, the sides, back, and top of which are formed by the wallsA, to which are dded the bottom plate, 0, joined to the plate and thedoor 0 which, with the outer part,

forms the front of the oven. It will be obrved that there are chambersat extending ver the sides,back, and top of the oven. Small holes 0 arehad to allow vapor, gases, &c., to escape from the oven.

B is the fire-box, with the grates D hinged to the plate D, that issupported by lugs a, attached to the plates A, a latch or button, d,holding the grates in a horizontal position; and as the latch is on thefront side and accessi- PATENT OFFICE.

(No model.)

ble from the slide-door A, the button may at P any time be turned andthe grates dumped. A fire-box lining, B, slopes back from the grate andupward in unequal curves or steps, as shown, that furnish seatsb for oneor more coils of water-pipe, b, that may lead out through the walls, asshown at b and may connect with any heating apparatus required.

Eis the broiler proper, and consists of a series of small troughs, 6,arranged in a frame, as shown, and each trough provided with a smalldrip-orifice, e. The broiler is mounted on the roller E, that rolls onthe inclined ways F, that 6 are attached to the plates A. There areusually two or more sets of these ways, one above the other, and thebroiler is placed on either set that will adjust it in suitableproximity to the fire below. The inner walls, A,are cut away on thesides and back above the lining B, forming the lateral passage-ways I,leading into the chambers a, through which the smoke and odors from thefire pass with the draft in the direction of the arrows, and pass uparound the oven and are discharged at the smoke-pipe A Independentdampers J are arranged on the back and respective sides in theair-spaces a, and by operating these dampers the heat may be thrown moreor less rearward or to one side, s as may be required.

Above the broiler is the stationary inclined and curved plate H, andsimilar but sliding plat'e H, that slides in suitable correspondingcurved ways, h, attached to the walls A. The plate or sliding door Hmaybe drawn forward, as shown in Figs. 1 and 2, so as to nearly cover thebroiler, or may be slid back, as shown in Fig. 3.

Chains k are attached to the rear of the plate and lead over suitablegrooved rollers, K, and have weightsLattached, that balance the plate H,so that it will remain in any position required without fastening. Theplates H and. l H act as reflectors to throw back the heat on 9 5 top ofthe meat. Usually an intermediate plate, M, is secured to the walls A,to prevent too much heat passing to the bottom of the oven, and one ormore small orifices, m, are 5 had to ventilate the chamber that isbetween too the plates 0 and M.

As aforesaid,the ways F are inclined,so that the drippings aredischarged through the orifices e in front, and any suitable dish, 9,may

placed on the hearth G to receive them. When the slide-door H is movedback and the broiler E is drawn forward or rearward, free access is hadto the fire-box for firing. The ashes are removed from the sliding doorA, that also is adjusted to regulate the draft. A small door, 0, givesaccess to the space under I the ash-pan for cleaning.

From the arrangement of parts as already I described it will be seenthat the steak while broiling is not exposed to the smoke, gases, --orodors from the fire, the action of which so quickly injures the delicateflavor of the steak; but all of these obnoxious products of combustionare carried away laterally with the draft before reaching the broiler.The odors or gases, instead of passing into the room, pass downwardlyand into the flues a through the openings I, and hence the introductionof my improved apparatus would be likely to cause a marked improvementin the sanitary condition of the culinary department.

What I claim is- 1. The combination, with a broiler and a fire-boxlocated below the same, of an air space or flues passing upwardlyalongside of the broiler, and openings into said flues between thefire-box and broiler, whereby all odors from the fire are carried awaywith the products of combustion.

2. The combination, with a broiler, a firebox located below the same,and air space or flues located outside of the broiler and communicatingwith the fire-box below the broiler, of an oven located above thebroiler, airspaces partly surrounding said oven and communicating withthe air space or flues leading from the fire-box, whereby the oven isheated from the waste heat of the broiler, substantially as set forth.

3. The combination, with a. broiler, a firebox located below the same,an air space or flues partly surrounding the broiler, and openings intosaid air space or flues between the broiler and fire-box, of the dampersJ, located within said air space or flues above said openings,substantially as set forth.

In testimony whereof I sign this specification, in the presence of twowitnesses, this 22d day of August, 1884.

ADOLPHE PILLAULT.

Witnesses:

J No. ORownLL, CHAS. H. DORER.

